A dish that beautifully marries the vibrant flavors of Italy with the bold and spicy essence of traditional Thai drunken noodles.
Ingredients
Scale:
12 ounces of wide rice noodles (or fettuccine)
1 pound of chicken breast, thinly sliced (or tofu)
1 cup of bell peppers, sliced
1 cup of broccoli florets
1 medium carrot, julienned
½ cup of snow peas
3 green onions, chopped
¼ cup of soy sauce
3 tablespoons of oyster sauce
2 tablespoons of fish sauce
2 tablespoons of chili paste
1 tablespoon of sesame oil
2 tablespoons of fresh basil, chopped
2 tablespoons of fresh parsley, chopped
2 tablespoons of vegetable oil (or olive oil)
4 cloves of garlic, minced
Fresh basil leaves for garnish
Chili flakes (optional)
Lime wedges for serving
Instructions
Cook the wide rice noodles (or fettuccine) according to the package instructions, typically boiling them for about 7-10 minutes until they are al dente. Drain and set aside, tossing with a little oil to prevent sticking.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced chicken (or tofu) and sauté for about 5-7 minutes until cooked through and slightly browned. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of oil. Add the minced garlic and stir-fry until fragrant, about 30 seconds.
Toss in the sliced bell peppers, broccoli florets, julienned carrot, and snow peas. Stir-fry for 3-5 minutes or until the vegetables are tender-crisp.
Return the cooked chicken (or tofu) to the pan. Add the cooked noodles and stir well to combine.
In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, chili paste, and sesame oil until well blended. Pour the sauce over the noodle mixture and toss until well coated.
Sprinkle in the freshly chopped basil and parsley, stirring to incorporate. Cook for an additional minute.
